If you’re ready to elevate your potato game, these crispy smashed potatoes with tonnato sauce are a must-try. This dish combines golden, crunchy potatoes with a rich, creamy, and slightly tangy sauce that’s packed with bold flavor. It’s the perfect blend of comfort food and gourmet flair—simple ingredients transformed into something truly impressive.
Tonnato sauce, originally from Italian cuisine, is a creamy blend of tuna, olive oil, and bright citrus flavors, often paired with meats or vegetables. When paired with crispy smashed potatoes, it creates a dish that’s layered, vibrant, and full of contrast—crispy, creamy, savory, and fresh all in one bite. Whether you’re serving it as a side dish or a standout appetizer, this recipe delivers restaurant-quality results right at home.
Ingredients
- 1.5 lbs (700 g) baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Tonnato Sauce
- 1 can (5 oz / 140 g) tuna in oil, drained
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- 1 small garlic clove
- 2 anchovy fillets (optional)
Toppings (Optional but Recommended)
- 2 tablespoons chopped parsley
- 2 tablespoons pickled red onions
- 2 tablespoons olives (sliced)
- 1 teaspoon chili flakes or chili oil
Equipments
- Large pot
- Baking tray
- Parchment paper
- Potato masher or flat-bottom glass
- Mixing bowls
- Blender or food processor
- Spoon or spatula
- Knife and cutting board
Instructions
- Wash the baby potatoes thoroughly to remove any dirt while keeping the skins intact
- Place the potatoes in a large pot, cover with water, and add a pinch of salt
- Bring to a boil and cook for 15–20 minutes until fork-tender
- Drain the potatoes and let them sit for 5 minutes to release excess moisture
- Preheat your oven to 400°F (200°C)
- Line a baking tray with parchment paper and lightly grease it with olive oil
- Arrange the potatoes on the tray, leaving space between each one
- Use a potato masher or glass to gently press each potato until flattened but still intact
- Drizzle olive oil and melted butter evenly over the smashed potatoes
- Sprinkle salt and black pepper across all the potatoes
- Bake for 30–40 minutes until edges turn deep golden and crispy
- While the potatoes bake, prepare the tonnato sauce
- In a blender, combine tuna, mayonnaise, olive oil, lemon juice, capers, mustard, garlic, and anchovies
- Blend until completely smooth and creamy
- Taste and adjust seasoning with salt or lemon juice if needed
- Once potatoes are crispy, remove from the oven and let them cool slightly
- Spread or drizzle tonnato sauce over the potatoes or serve it on the side
- Top with parsley, pickled onions, olives, and chili flakes for extra flavor and texture
- Serve immediately while warm for the best crispiness
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Cuisine: Italian-inspired
- Course: Appetizer / Side Dish
Nutrition Information (Approximate)
- Calories: 320 kcal
- Protein: 8 g
- Carbohydrates: 34 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 420 mg
Flavor Profile Breakdown
- Crispy and golden potato edges
- Creamy, rich, and slightly tangy sauce
- Savory umami from tuna and anchovies
- Bright freshness from lemon and herbs
- Slight heat from chili toppings
Tips for Best Results
- Use baby potatoes for better shape and texture
- Let potatoes dry after boiling for crispier results
- Smash gently to keep them intact
- Bake until deeply golden for maximum crunch
- Blend sauce until ultra smooth for best texture
Variations & Substitutions
- Use Greek yogurt instead of mayo for a lighter sauce
- Skip anchovies for a milder flavor
- Add roasted garlic to the sauce for depth
- Try sweet potatoes for a twist
- Use caper berries instead of regular capers
Mistakes to Avoid
- Not drying potatoes properly before baking
- Overcrowding the tray, which prevents crisping
- Under-seasoning the potatoes
- Over-blending potatoes (they should stay intact)
- Using too much sauce, which can make them soggy
Serving Suggestions
- Serve as a party appetizer with dipping sauce
- Pair with grilled chicken or steak
- Add to a brunch spread with eggs
- Serve alongside fresh salad for balance
Storage Tips
- Store leftover potatoes separately from sauce for up to 3 days
- Reheat potatoes in oven or air fryer to restore crispiness
- Keep tonnato sauce refrigerated in an airtight container
- Do not freeze for best texture
Why You’ll Love This Recipe
- Crispy, creamy, and packed with flavor
- Easy to prepare with simple ingredients
- Unique and gourmet-style presentation
- Perfect for entertaining
- Highly customizable
How to Serve
- Serve warm on a platter with sauce drizzled on top
- Add fresh herbs just before serving
- Offer extra sauce on the side
- Garnish with olives and pickled onions
FAQs
What is tonnato sauce made of?
It’s a creamy sauce made with tuna, olive oil, lemon juice, and often capers and anchovies for added flavor.
Can I make this recipe ahead of time?
You can prepare the sauce in advance, but the potatoes are best served fresh for maximum crispiness.
What potatoes work best for smashing?
Baby potatoes or new potatoes hold their shape best and crisp up nicely.
Can I make this dish without anchovies?
Yes, anchovies are optional and can be skipped for a milder taste.
How do I make the potatoes extra crispy?
Make sure they are dry before baking and don’t overcrowd the tray.
Can I air fry the potatoes instead of baking?
Yes, air frying works well and can make them even crispier.
Is tonnato sauce fishy in taste?
It has a mild savory flavor, not overly fishy, especially when balanced with lemon and capers.
Can I use canned tuna in water?
Yes, but tuna in oil gives a richer flavor.
How long does tonnato sauce last?
It can be stored in the fridge for up to 3–4 days.
Can I serve this cold?
It’s best served warm, but the sauce can be chilled and used as a dip.
